Recipe: Butternut & miso turnovers
These little turnovers are good for a crowd, and the pastry is surprisingly flexible in that it can be re-rolled yet is still flaky. You could also make these using bought puff pastry.
BUTTERNUT & MISO TURNOVERS
Makes about 30 small turnovers
Preparation 1 hour plus pastry resting time / Cooking 1 hour
For the cream cheese pastry
½ teaspoon salt
100g unsalted butter, diced
50g cream cheese
1 egg, lightly beaten
1 tablespoon cider vinegar
2-3 tablespoons iced water
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Sift the flour and salt together. Put into a food processor with the butter and cream cheese and blitz briefly to a coarse crumb, so bits of butter are still visible. Add the egg and vinegar and blitz again, adding enough water for the dough to just come together.
Tip onto a clean bench and bring together into a roughly flattened circle. Wrap in plastic wrap and refrigerate for at least 30 minutes..
To roll out, roll between 2 layers of baking paper, lightly dusting with flour, to 3mm thickness. Cut into 9cm rounds. Re-roll the scraps and cut again. Refrigerate until required.
FOR the filling & to cook
2 cloves garlic, minced
3cm piece ginger, peeled, finely grated
1 tablespoon white miso
2 teaspoons sesame oil
2 teaspoons soy sauce
500g butternut, peeled, cut into 1.5cm dice
2 spring onions, chopped
¼ cup coriander leaves, chopped
1 egg, beaten with a little water
1 tablespoon black sesame seeds, white sesame seeds, nigella seeds or a mix
Preheat the oven to 180°C. In a bowl combine the garlic, ginger, miso, sesame oil and soy sauce. Add the butternut and toss to combine. Spread out on a baking paper-lined oven tray and cook for 25-30 minutes or until tender. Add the spring onions and coriander and set aside to cool.
Spoon 1 tablespoon of the filling onto each pastry round. Brush the edges with egg wash, fold over into a semicircle and use a fork to press the edges together. Refrigerate until you're ready to cook. Brush the turnovers with egg wash, prick with a fork, put on a baking paper-lined tray and sprinkle with the seeds.
Bake in a 180°C oven for 20-25 minutes or until the pastry is golden. Allow to cool for a few minutes before serving with the sesame dressing.